Mini Yorkshires with Beef and Beetroot & Horseradish Relish: Makes 48
Preheat the oven to 220 degrees. Put 250g flour into a bowl then make a well in the middle. Break 4 eggs into the well and beat in
Slowly add 300ml milk and 300ml water. Whisk until smooth. Leave to settle for 20 mins in the fridge
Pour a little oil into each hole in a mini cupcake tin. Heat the oil in the oven until very hot and smoking then pour a little of the mixture into each hole, then put at the top of the oven for 15 mins until golden and risen
Meanwhile pan fry or grill 2 sirloin steaks until rare, leave to cool and then cut into ribbons. Roll up each ribbon and pop into a mini Yorkshire pudding
Mix together 4 tbsp of the relish and 4 tbsp crème fraîche, then spoon a little on top of each Yorkshire pudding and sprinkle with freshly chopped parsley.
Ingredients: Beetroot (32%), Raw Cane Sugar, Malt Vinegar [Barley], Bramley Apple, Horseradish (8%), Spirit Vinegar, Corn Flour, Water, Concentrated Lemon Juice, Sea Salt.
Refrigerate after opening.